Lisa has always been passionate about cooking and traveling. During traveling, she found many Chinese restaurants were offering very different Chinese food. She then decides to show the world coming guests real Chinese food, that doesn't have to be greasy or over seasoned.
Hotpot is one of the most popular meals in China, especially in Sichuan, famous for its numbing and spicy flavor, resulting from a special seasoning: Sichuan pepper. There are various ingredients used in hotpots. The meat can be beef, mutton, lamb, chicken, duck, fish, prawn, etc. Vegetarian ingredients such as mushrooms, (sliced) potatoes, cabbage, and tofu can be quick-boiled as well and are favored by many. You can also try whatever you like. The ingredients are usually served with dipping sauces, made by mixing your choice of sesame sauce, chili oil, soy sauce, garlic sauce, vinegar, pepper sauce, seafood sauce, green onions, etc.
Dumpling has been a popular food choice for over 1,000 years and beautiful dough ‘skins' or 'pockets' heartily stuffed with delicious meat, fish and vegetables.
Dumpling is one of the major foods eaten during the Chinese new year and year-round in the northern provinces. Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, serving them is believed to bring prosperity. Traditionally, the members of a family get together to make dumplings at midnight on Chinese New Year's Eve. They may hide a clean coin in one of the dumplings. The person who finds the coin will likely have a good fortune in the New Year.
You will learn to make dumplings from scratch with different fillings. We take you step by step through the process, from kneading the dough to making the accompanying dipping sauce.
Vegetarian or any other dietary is optional upon request.
Metro Station: Huazhaobi Station(Line 7), Exit C
Chinese Name: 花照壁站 出口C (成都地铁7号线)
Du erhältst deine Buchungsbestätigung innerhalb von 24 Stunden. Bitte halte die Buchungsreferenz zum Vorzeigen bereit.
Full refunds will be issued for cancellations made at least 48 hours prior to the activity